This recipe was on the cover of the September 1993 Bon Appetit, which, as I recall, was featuring French bistro-style recipes. I was a novice cook in those days, but I thought it would make a lovely dinner party entrée. I managed to pull it off, it was a big hit and I made it several times after that. At some point, I lost that issue of the magazine, and couldn’t find the recipe. Fortunately, I was able to find it online. I recently made it again, and, 20 years later, it is still a great recipe. You can make the delicious sauce in advance, which is a bonus when entertaining. If you don’t have a barbecue, you can bake the chicken in the oven and then proceed to the broiling step. This is great with steamed green beans and mashed potatoes, which soak up all the lovely sauce.

Avoiding Additives and Preservatives

Butter, white wine, purchased chicken stock and Dijon mustard can contain colour, sulfites, sodium benzoate and artificial colour and flavour. I use Gay Lea unsalted butter, which has a single ingredient: cream. If you are sensitive to sulfites, look for a white wine with fewer than 10 parts per million. I use Imagine chicken stock and President’s Choice Old-Fashioned Dijon.

Melt 1 T butter in heavy large skillet over medium high heat. Add shallots, mushrooms and 1 tsp pepper and sauté until vegetables brown, about 8 minutes. Add wine and bring to boil. Add rosemary and thyme sprigs and simmer 5 minutes. Add stock, increase heat to medium high and boil until liquid is reduced to ¾ cup, about 20 minutes. Strain into saucepan (can be made 1 day ahead. cover and refrigerate).